Week 13?! At this rate, I’m almost sure I could do this all year. The folks at Hoagland Farm really inspired this week and egged me on into trying this recipe. They had cabbage and pork roast, and I ended up coming home with both ingredients and intentions on this being an easy crock pot recipe. It was just that, and I never could’ve imagined the delightful flavors that came about as a result of combining the two. I’m SO glad we have leftovers on this one! We sort of followed a recipe here, making a few changes to make it more local.
Pork Roast with Cabbage:
Green Cabbage – Hoagland Farm
Pork Roast – Hoagland Farm
Onion – North Star Orchard
Maple Sugar – Miller’s Maple
Wine – Mount Hope. Gewurztraminer.
Non-local – Vinegar, spices
One little bonus localish item that didn’t make it into the dinner photo – cupcakes! These were so good, and I’m still blown away by how amazing these cupcakes are. I picked up a 6 pack of cupcakes from Iced by Betsy this past week and WOW WOW WOW. If you go to the Phoenixville Farmer’s Market and haven’t yet given in to temptation, you really ought to. Trust me.
